Chicken Scallopini

Chicken Scallopini

Chicken Scallopini


1 Pound Skinless & Boneless Chicken Breast Halves

4 Tablespoons Unbleached Flour (Divided)

¼ Teaspoon Freshly Ground Black Pepper

¼ Teaspoon Chili Powder

½ Cup Chicken Stock

1 Tablespoon Lemon Juice

1 Tablespoon Drained Capers

2 Tablespoons Olive Oil

One at a time, put chicken breast between two sheets of waxed paper and pound to ¼ inch thickness.  Combine 3 tablespoons flour, black pepper and chili powder on a shallow plate.  Dip the chicken breasts in the flour mixture and lightly coat both sides.  Combine the chicken stock, lemon juice, 1 tablespoon flour and capers in a small bowl.  In a large skillet heat 1 Tablespoon of the olive oil over medium high heat.  Put the chicken in the hot pan (in a single layer) and cook 2 minutes.  Turn the chicken over and cook another 2 minutes or until the chicken is no longer pink in the center.  Repeat with the remaining chicken and brush the pan with ½ teaspoon of the olive oil each time you add the chicken pieces.  This will prevent the chicken from sticking to the pan.  Stir the stock mixture and pour into the skillet.  Bring to a boil for 2 minutes until thickened.  Remove the chicken from the pan and pour the sauce over the chicken breast.  Serve immediately.  Serves 4

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